Aubergine and Chickpea Tagine

Name: Aubergine and Chickpea Tagine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 large eggplants, cubed; 2 cans chickpeas, drained; 2 cans crushed tomatoes; 1 onion, diced; 4 cloves garlic; 2 tsp ras el hanout; ½ cup dates, pitted; preserved lemon rind to taste; fresh cilantro; couscous to serve

A North African-style tagine of tender eggplant and chickpeas, simmered with warming spices, preserved lemon and sweet dates.

Total time

45 min

Prep

10 min

Cook

35 min

Difficulty

easy

Cuisine

Asian

comfort

Ingredients

2large eggplants, cubed

2 canschickpeas, drained

2 canscrushed tomatoes

1onion, diced

4 clovesgarlic

2 tspras el hanout

½ cupdates, pitted

preserved lemon rindto taste

fresh cilantro

couscousto serve

Instructions

Fry eggplant until golden; remove.

Sauté onion and garlic with ras el hanout; add tomatoes.

Add chickpeas, dates, and eggplant; simmer 20 min.

Add preserved lemon; top with cilantro. Serve with couscous.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

4.2g

Fat

0.9g

Carbs

22.1g

Fiber

8.8g

Sodium

10mg

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